Ginger and lotus root

Ginger mixed with lotus root

Raw materials for making lotus root with ginger

500g tender lotus root, 2tsp tender ginger powder, 2tsp white vinegar, 1tsp sesame oil, appropriate amount of salt and monosodium glutamate.

Processing steps of ginger mixed lotus root

1. Remove the knots, peel and wash the lotus root, cut it into round pieces with the top knife, and soak it in clean water for use.

2. Take a container, put in ginger, vinegar, salt and sesame oil, hook into sauce for use.

3. Put clear water in the pot, bring to a boil, put lotus root slices into the pot, scald them thoroughly, take them out, drain the water, put them into the container with sauce while they are hot, add monosodium glutamate, cover the container, stew the lotus root slices, mix them well when they are cool, and then put them on the plate.

Characteristics of ginger mixed lotus root

It tastes delicious and smooth.

Ginger and lotus root

The white lotus root produced by Daming Lake in Jinan is scalded in boiling water, and then stewed with seasoning and ginger powder until it tastes delicious. It's tender, cool and crisp. It's Zhejiang cuisine.

characteristic

It tastes delicious and smooth

Food materials

500g tender lotus root, 2tsp tender ginger powder, 2tsp white vinegar, 1tsp sesame oil, appropriate amount of salt and monosodium glutamate.

Production process

1. The lotus root to the section, peeled clean, top knife cut into slices, soak in water for use. 2. Take a container, put in ginger, vinegar, salt and sesame oil, hook into sauce and set aside. 3. Put clear water in the pot, bring to a boil, put lotus root slices into the pot, scald them thoroughly, take them out, drain the water, put them into the container with sauce while they are hot, add monosodium glutamate, cover the container, stew the lotus root slices, mix them well when they are cool, and then put them on the plate.

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